Baked Italian Antipasto

• 2 cans (8 oz) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz) Pillsbury crescent flaky dough sheet
• 4 oz thinly sliced salami
• 4 oz thinly sliced Swiss cheese
• 4 oz thinly sliced pepperoni
• 4 oz thinly sliced American cheese
• 4 oz thinly sliced capocollo or cooked ham
• 4 oz thinly sliced provolone cheese
• 2 eggs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 jar (12 oz) sliced roasted red bell peppers, (must drain)
• 1 egg yolk, beaten

1. 1) Heat oven to 350u0b0F. Lightly butter 13x9-inch pan or spray with cooking spray.
2. 2) If using crescent rolls: Unroll 1 can of dough into 1 large rectangle; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal. If using dough sheets: Unroll 1 can of dough; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust.
3. 3) Layer all meats and cheeses in order listed over the dough. In small bowl, beat 2 eggs, the garlic powder and pepper until well blended. Pour over meat and cheese layers. Layer roasted peppers over top.
4. 4) If using crescent rolls: Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x9-inch rectangle.
5. 5) Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
6. 6) Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. I always cool 15 minutes before serving. Cut into any sizes you please. Can be reheated in oven if made a little ahead of time.

rolls, salami, swiss cheese, pepperoni, american cheese, capocollo, provolone cheese, eggs, garlic, pepper, red bell peppers, egg yolk

Taken from www.epicurious.com/recipes/member/views/baked-italian-antipasto-50009278 (may not work)